| Ingredients for Leek and Potato Soup Serves 4 1 tbsp sunflower oil 25g butter 450g leeks, trimmed and sliced 400g potatoes 1 clove garlic, peeled and crushed 2 bay leaves Thyme 1 litre vegetable stock 150ml creme fraiche Salt and black pepper Directions Heat together the sunflower oil and butter in a large pan until melted, then add the leeks, potatoes and garlic. Stir-fry for 2 - 3 minutes then add the bay leaves, thyme and stock. Bring to the boil, reduce the heat and simmer for 20 minutes. Remove one third of the soup from the pan and set aside. Take out the bay leaves , then puree the remaining soup in a food processor or with a hand-held wand blender, until smooth. Return the reserved soup to the pan with the pureed soup (this will give the soup texture) then stir in the creme fraiche and season well. Gently warm through without allowing the soup to boil. Serve with plenty of fresh, crusty bread. | 
